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The first Thursday in January we scrambled into the van, leaving a trail of pajamas, unused hair brushes and snow boots scattered in our wake. My daughter had a piano lesson in fifteen minutes, fifteen minutes away and, by golly, we were gonna make it. Both kids sat buckled with rooster-tail hair slicked to their faces and sleep crumbs dangling from their eyelashes. If breakfast had crossed their mind, they probably knew it wouldn’t be eggs. Or oatmeal.

Breakfast would be…a gulp of air.

Except I remembered. Remembered that two days earlier I’d made oatmeal peanut butter breakfast cookies. And there they were–our giant cookies, puffed up like pillows–huddled in tupperware  on the kitchen counter and as easy to swipe as the keys in my hand.

Breakfast would be…uncompromised. Mostly.

You see…

We wouldn’t be licking the frosting off a maple bar or an apple fritter or cramming in a Poptart on the run. Nor would we be spooning in Fruitloops or sucking down a juice box with a straw or whatever else passes people’s inspection for breakfast. We would be enjoying–savoring, really–our homemade oatmeal peanut butter breakfast cookies–cookies that make our taste buds dance, and give us energy to mentally and physically function.

It’s why I love these things. In an emergency. Or on purpose.

We call them breakfast cookies. But, friend, they can meet the need whenever.

Here’s what it takes to put them together: peanut butter, butter, white sugar, brown sugar, eggs, vanilla, baking soda, oatmeal and walnuts.

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I start with the peanut butter. One and a half cups.  And it never looks pretty going in.

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To that we add a stick of melted butter. And then give it a good mix.

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To the same bowl, we’ll add 1/2 cup of brown sugar…

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And 1/2 cup of white sugar. And then turn the mixer on again.

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If you’ve got a Winnie the Pooh bowl dating back to the birth of your first child, pull that out and crack in 3 eggs.  Then study Winnie–this is how we’ll look holding a cookie in twenty minutes.

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Let’s give the eggs a stir.

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Then add 2 teaspoons of vanilla…

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And 2 teaspoons of baking soda. And mix it up again.

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Then it’s the walnuts we need. Anywhere between 1 1/2 to 2 cups of them chopped fairly fine. Chop them any way you like. I’m gonna use the food processor, though. It just does a far faster job than I ever have hunched over the cutting board.

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Before we do anything with the nuts, let’s measure out the oats. We need 4 cups.

Now, if it’s important to you, use gluten free oats. There is no flour of any kind in these cookies, so they’re mostly gluten free, but the type of oats you use will distinguish them even more.

Because I had them, I’m using gluten free oats.

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So here are our four cups of oats.

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And onto these we can pour our chopped walnuts.

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Now…all this…

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Is going to mix with all this…

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Until–oh-my-goodness– it starts to look like this.

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We need to take a sec to set the oven to 325 degrees.

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And then we need to grab a spoon for quality control *wink.

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Now depending on the size of breakfast cookie we want and the amount of dough we consume, we can make roughly 20 cookies.

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Here they are before the oven.

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And here they are ten minutes later.

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Enjoy these, friends. Every last crumb.

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And share them with those you love!

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Oatmeal Peanut Butter Breakfast Cookies

1 1/2 cups peanut butter

1/2 cup (1 stick) butter melted

1/2 cup brown sugar

1/2 cup white sugar

3 eggs

2 teaspoons vanilla

2 teaspoons baking soda

4 cups old fashioned oats (gluten free, if you’d like)

1 1/2  to 2 cups chopped walnuts or pecans

Mix together, peanut butter, melted butter, brown sugar and white sugar.  Beat in eggs, vanilla and baking soda.  Add oats and nuts a little at a time.  Bake at 325 degrees for ten minutes.  Find that you’re smiling like Winnie the Pooh.

 

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